How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Vegetable Salad?

You need 17 ingredients. The key ingredients include: 1 pound small red potatoes, quartered, 2 medium ears sweet corn, halved, 1/2 pound baby portobello mushrooms, halved, 1 medium sweet red pepper, cut into strips, and more.

Is Roasted Vegetable Salad suitable as salads?

Yes, Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Vegetable Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red potatoes, quartered; 2 medium ears sweet corn, halved; 1/2 pound baby portobello mushrooms, halved; 1 medium sweet red pepper, cut into strips; 2 medium leeks (white portion only), cut into 2-inch lengths; 1/4 cup plus 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 pound fresh asparagus, cut into 2-inch lengths; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 2 cups cubed French bread; 10 cherry tomatoes, halved; 1 cup (4 ounces) crumbled feta cheese; 1 cup thinly sliced fresh basil leaves; 1/3 cup olive oil; 1/4 cup red wine vinegar

Roasted Vegetable Salad

Eats Now Editorial Team · 710 kcal · Salads

Roasted Vegetable Salad – a delicious recipe with red potatoes, ears sweet corn, portobello mushrooms, sweet red pepper, leeks, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Roasted Vegetable Salad

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